adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Coney Island Knishes
Coney Island Knishes
0 Likes
Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
180 minutes
Chef John's childhood-inspired potato knishes: savory pastries filled with corned beef, cabbage.
Ingredients:
  • 2.75 cups all-purpose flour, or more as needed
  • 1 teaspoon kosher salt
  • 0.5 cup canola oil
  • 0.5 cup warm water
  • 1 large egg, beaten
  • 1 teaspoon white vinegar
  • 2.5 pounds russet potatoes, peeled and quartered
  • 8 ounces corned beef
  • 1 cup finely chopped cooked cabbage
  • 0.5 cup butter, melted
  • 2 cups diced yellow onion
  • 2 teaspoons kosher salt
  • 1 pinch cayenne pepper, or to taste
  • salt and ground black pepper to taste
  • 2 teaspoons water, or as needed
  • 1 tablespoon olive oil, or as needed
Instructions:
  • Prepare the dough: In a large bowl, combine flour, kosher salt, and baking powder. Create a well in the center and add oil, warm water, beaten egg, and vinegar. Mix by hand until the dough comes together. Transfer the dough to a work surface and knead until it is soft, smooth, and elastic. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  • Prepare the filling: Cook potatoes in a large pot of salted water until tender. Drain and mash in a mixing bowl; set aside.
  • Finely chop the corned beef and cabbage.
  • In a large skillet over medium heat, melt butter until sizzling. Add onion, corned beef, cabbage, and kosher salt. Cook and stir until onions are soft, golden brown, and beef fat is rendered, approximately 10 minutes.
  • Combine the cooked beef with the mashed potatoes in a bowl. Season with cayenne pepper, salt, and black pepper. Mix well and allow the filling to cool to room temperature.
  • Preheat the oven to 375°F (190°C) and prepare 2 baking sheets with silicone mats.
  • Take the chilled dough and divide it in half. Place one half on a floured surface and flatten it into a rectangle. Roll it out into a larger rectangle about 1/8-inch thick, adjusting the corners as necessary.
  • Spread 3 cups of filling evenly over one long end, leaving a 3-inch border from the edges. Whisk together egg and water in a small bowl, then brush the egg wash over the opposite end and slightly on the sides. Stretch the dough to completely cover the filling, then roll it up towards the egg-washed side. Fold the last 3 or 4 inches on top, press in the filling, and roll over so the seam-side is on the bottom.
  • If desired, trim excess dough from the ends. Mark the dough into 8 equal pieces without cutting through. Flour your hand and press into the marks, rubbing against the counter to separate each piece. Position each piece with one cut-end down and the other facing up. Squish down the top and tuck everything into the center to form a round knish.
  • Continue the process with the rest of the dough and filling. Coat the bottoms with olive oil and transfer them to the baking sheets. Brush the remaining egg wash on the top.
  • Bake in the oven until beautifully golden for about 40 minutes. Allow it to cool to just warm or room temperature before enjoying.

Similar Recipes